This month’s Recipe Redux challenge is to beat the July heat with a no-cook meal. I can’t think of a better one than my dinner last night. It’s rustic, it’s easy, it’s no-fuss, and it’s got my mouth watering thinking about it.
Pan con tomate is a quick, light meal that highlights the outrageously good flavor of late summer tomatoes. If you’re hungry, it’s a great warm appetizer. It’s basically warm garlic bread with sliced tomatoes and sea salt. Like a bruschetta without all the leg work.
Use an heirloom (the ugly, colorful ones that appear in late summer) or a flavorful red like the ones from Backyard Farms. In Spanish, pan con tomate means “bread with tomato” if that gives you an indication of how easy this is going to be.
Simple Steps:
- Toast slices of bread.
- Spray the toast with a thin layer of olive oil (check out the Misto), or baste a light coat.
- Rub a raw, peeled clove of garlic on the warm, oily toast.
- Spread slices of tomato on top.
- Sprinkle with sea salt.
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Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
I think I do a version of this about every day in the summer (sometimes as panzanella) too. Can’t get enough of those yummy tomatoes. Great to have you on board with ReDux!
Thanks Deanna! I love the ReDux challenges 🙂
Ha Ha I love the bruschetta without all the legwork comment – that is what has put me off making it!! I would definitely make your pan con tomate though.
ooo, i remember eating some delicious version of this years ago in barcelona. (ah, bread before my gluten-free life!) yours looks deilcious…